CREAMY BAKED ASIAGO-GOUDA FETTUCCINE

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Creamy Baked Asiago-Gouda Fettuccine image

Let your taste buds experience the very flavorful combination of Asiago and smoked Gouda cheeses, which team up to make this dish extra-special. The pasta sauce is a bit liquidity before baked, but it reduces down to a thicker sauce consistency. This fettuccine is rich, creamy and tastes wonderful. It is filling enough for a meatless dinner. It is quick enough for a weekday meal, but delicious to serve to company. Pair it with steamed veggies or a salad. Update: I have edited this recipe as a result of a couple of the reviewers' suggestions.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb fettuccine pasta
1 tablespoon butter
2 shallots, finely chopped
2 garlic cloves, minced
6 tablespoons butter, melted
1 teaspoon garlic salt
1 tablespoon parsley flakes
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground nutmeg
1 cup asiago cheese, grated
1 cup smoked gouda cheese, grated
1 cup half-and-half
1 cup milk

Steps:

  • Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
  • While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
  • After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
  • Add the 6 T melted butter and coat pasta well.
  • Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
  • Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
  • Next, add the half-and-half and milk and combine well.
  • Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
  • Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
  • Enjoy!
  • Let sit for about 5 minutes and serve.

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